110 



From what has been said regarding the proteid and nitrogenous 

 organic extractives, it follows that the meat cooked In' boiling would 

 contain a considerabl}' greater proportion of proteid nitrogen and a 

 smaller proportion of nonproteid nitrogen than the raw. The boiled 

 meat contained 5.123 per cent of proteid nitrogen and 0.191 per cent 

 of nonproteid nitrogen, while the raw meats contained 2.868 per cent 

 of proteid nitrogen and (1.351 per cent of nonproteid nitrogen. This 

 difference in the relation between the amounts of proteid and nonproteid 

 nitrogen in the boiled and the raw meats may be strikingly shown 

 t)y calculating the ratio of the nonproteid to the proteid nitrogen in the 

 two cases. Thus the ratio of the nonproteid to the proteid nitrogen in 

 the cooked meats is 1:26.8, while in the uncooked meats it is 1:8.2 



There is another especiall}' interesting question connected with the 

 results here presented, nameh', What influences do slow and rapid cook- 

 ing, low and high temperature, and other variations in the methods of 

 cooking of meats in water have upon their chemical composition and 

 nutritive value? In order that such diflferences, if thev exist, may be 

 more readil}' studied, a table has been prepared in which a summary 

 of the average composition of meats cooked by different methods is 

 given, together with the average composition of the 13 samples of 

 raw meats: 



